Ingredients

The following ingredients have 4 Servings
  • 2 tsp vegan butter
  • 1 12 oz packet of corn kernels ((frozen))
  • 2 cups unsweetened coconut milk ((tetra pack))
  • 1 tsp salt or as per taste
  • 1 tsp crushed black pepper or as per taste
  • 1/4 cup plant based plain cream cheese
  • 1/2 tbsp flour ((regular/gluten free))
  • 1/2 cup panko bread crumbs

Instruction

  • Preheat oven at 400 degree Fahrenheit and prepare an 8 inch square/rectangle baking dish.
  • In the meantime, melt butter in a nonstick pot/pan on the stove top and saute corns in it for 2-3 minutes or until corn mixes well with butter.
  • Then, stir in coconut milk, salt and pepper.
  • Add cream cheese and stir continuously until it melts nicely in the corn mixture (about 1-2 minutes).
  • Then, mix in flour and stir continuously until there are no lumps. Cover and cook for 20-30 minutes on low-medium flame until the milk starts to thicken and corns are softer.
  • Pour the corn mixture in the baking dish and top it with panko evenly in one layer.
  • Place the baking dish in the oven and bake it for 25-30 minutes or until panko changes to golden in color.
  • Turn off the oven and take the dish out. Place it on a flat surface and serve immediately.